Abstract: Fermented foods are traditional Chinese foods that produce special flavors by directly inoculating microorganisms or immersing the food in stinky brine containing microorganisms to obtain special food flavors. Among them, using brine containing microorganisms for fermentation is a common fermentation method. Therefore, microorganisms have always played a very important role in this type of food and have high research value. This review describes the common methods for identification of microorganisms in brine required for fermented foods, and the relationship between brine microorganisms and the production of flavor components. At the same time, the functional characteristics of the microorganisms in the brine in the production of various fermented foods are discussed, including issues such as improving the nutritional value of soy products, extending the shelf life, and removing harmful ingredients. The improvement direction of the more feasible new fermented food brine are proposed to provided clear guidance for the further development of the ideal food microbial starter, the control of the residue of harmful substances, and the expansion of related beneficial microbial resources.